Support our SPONSORS Home | Site Map | Shopping Cart Shop the Co-op | Email A Friend | Contact Us
Home
HornFansTV
Interactive
Sports
On The Field
In The Stands
Recruiting
Basketball
Basketball (W)
Baseball
Other Sports
Other
Cactus Cafe
West Mall
Quackenbush's
Rusty's Grill
Esther's Follies
Horn Depot
Swap Meet
Prayer Requests
Horn Network
On The Road Again
Archives
Around Austin
Classics
PCL
Locker Room
Senior Salute
2001-02 Seniors
2002-03 Seniors
2003-04 Seniors
2004-05 Seniors
2005-06 Seniors
Other
Chat
Email
Links
Posting Guidelines
Football
Recruiting
Basketball
Baseball
Other Sports
Around Austin
About Us
Fiesta Bowl Tickets
Rose Bowl Tickets

Become a HornFans Sponsor

Other
   >> Rusty's Grill

  Rate thread Print Thread
Mistadobalina
1000+ posts
08/31/07 07:11 PM
13 lb brisket

So I've got a BBQ going on Sunday, and my first attempt at brisket (yeah, I read the other thread about first time brisket), but I'm curious about how long/optimal way to smoke a 13 lb brisket.

I figured
6am - smoker on
7am - throw on brisket
noon - throw on ribs (hornian's method) and pork shoulder
Cook everything (except for the 3-2-1) method on the smoker @ 225 until 6pm and take of and let rest for half hour before serving.

Is 9 hours @ 225 enough? Do I go longer? Do I transfer to a cooler at some point?

any input for a brisket this big would be great.





"I don't need no instructions to know how to rock."

Post Extras: Print Post   Remind Me!   Email Post   Notify Moderator  Nominate for Classics

GrahamCracker
500+ posts
08/31/07 07:52 PM
Re: 13 lb brisket [re: Mistadobalina]

By my math it looks like you will have the brisket on for 11 hours and not 9. In my first brisket attempt I got mine on at around 10am and took off at 8pm. It was a 10 lber and it turned out great. I had wilde temp swings from 270 down to 175too. I think your plan will most likely work.
That's the extent of my advice and take it with a grain of salt as I don't have as much cue experience as others obviously.

I thought I would tack on my timing question as well and maybe someone will get on and answer both of our questions. I've got a 15 pounder that I need ready by 11am tomorrow. I was planning on puttin on the brisket at 8pm and smoke until 8am and then use the foil wrap, towel wrap, into a cooler method for the remaining 3 hours. I too would be smoking at around 225 although I'm sure there will be some wild temp swings in there.






Austin Digital Media

Post Extras: Print Post   Remind Me!   Email Post   Notify Moderator  Nominate for Classics

NCAAFBALLROX
2500+ posts
09/01/07 09:19 AM
Re: 13 lb brisket [re: Mistadobalina]

I don't go the oven route. When I have the time, I much more prefer the cooler method & in a perfect world, it's a 2 hour minimum.

The benefit I get from the cooler is a much more 'gentle' reduction in temps.

Personally, I think your 9 hours is a good amount of time however 10 would be much better.






"I can manually [censored] if I want to." Scottsins
Arrow Points to the EARLIEST recorded Hook Em EVER!

Post Extras: Print Post   Remind Me!   Email Post   Notify Moderator  Nominate for Classics

jimmyjazzSponsor
5000+ posts
09/01/07 11:17 AM
Re: 13 lb brisket [re: Mistadobalina]

If you're keeping your temperature suitably low (210 F - 225 F), I think it will take at least 13 hours to smoke a 13 lb brisket. I usually allow 75-90 minutes per pound of meat, and use a meat thermometer to make sure I don't overcook it. You can always put it in a cooler if it finishes early.

Post Extras: Print Post   Remind Me!   Email Post   Notify Moderator  Nominate for Classics

Mistadobalina
1000+ posts
09/02/07 08:32 AM
Re: 13 lb brisket [re: Mistadobalina]

So the brisket's on ...7am
Rox - you think it would be best to go 9 1/2 hours @ 225 (taking me to 4:30) and then wrap it in foil and throw it in a cooler for 2?




"I don't need no instructions to know how to rock."

Post Extras: Print Post   Remind Me!   Email Post   Notify Moderator  Nominate for Classics

jimmyjazzSponsor
5000+ posts
09/02/07 03:20 PM
Re: 13 lb brisket [re: Mistadobalina]

You REALLY need to measure the internal temp of your brisket before serving. If it's not 190 F or so, it will probably not go over all that well. Maybe 185 F will do, but it's not a steak -- you don't want medium rare.

Post Extras: Print Post   Remind Me!   Email Post   Notify Moderator  Nominate for Classics

OzzieVirgil
< 25 posts
09/03/07 10:49 PM
Re: 13 lb brisket [re: Mistadobalina]

Day late and a dollar short...

You can tun a run-of-the-mill brisket into a market trimmed brisket by hacking off thie top plate and the long end. This will let you cook a large briket (13-lb, for instance) in a shorter time. Ideally, you need 1-1.5 hours cooking time per pound. Since this is not always feasible, you can either trim the cut, or alter the temperature and foil time (and even oven-time for the non-purists) to adjust the final product.

My uncle threw together an 8-pounder in under seven hours with decent results this weekend by ramping the temp and increasing the foil time. It didn't have the smoky flavor, but it was very tender.

Post Extras: Print Post   Remind Me!   Email Post   Notify Moderator  Nominate for Classics

austintexas
1000+ posts
09/05/07 12:51 AM
Re: 13 lb brisket [re: Mistadobalina]

hour and a half per lb. do the math.




1949 - 1950 - 1975 - 1983 - 2002 - 2005

Post Extras: Print Post   Remind Me!   Email Post   Notify Moderator  Nominate for Classics

jimmyjazzSponsor
5000+ posts
09/05/07 01:35 AM
Re: 13 lb brisket [re: Mistadobalina]

It doesn't always take that long. From what I can tell, there is an unpredictable "dwell" time in the 140 F - 150 F range, and depending on how that works out, a brisket might take between an hour and 90 minutes per pound to cook at ~ 225 F cooking temperature.

I smoked an 18 lb brisket this weekend, and managed to keep the cook temperature pretty steady (say 200 F - 240 F) while it was on the smoke for 13 hours. Then I put it in the oven for another 8 hours at 225 F, which works out to about 70 minutes per pound.

That brisket was off the charts fantastic, by the way. By far the best I have smoked. It came out of the oven at 183 F internal temperature, which is a bit lower than I usually go, but it was so tender and flavorful.

(I should point out that getting those last few degrees of internal temperature might take quite a bit of time if you don't crank your cooking temperature.)

Post Extras: Print Post   Remind Me!   Email Post   Notify Moderator  Nominate for Classics

Luke DukeSponsor
2500+ posts
09/05/07 10:34 AM
Re: 13 lb brisket [re: Mistadobalina]

18 lbs
Was it a buffalo brisket?




"Also, no big deal about the two decades younger. I'm Texas." -LonghornsWin

Post Extras: Print Post   Remind Me!   Email Post   Notify Moderator  Nominate for Classics

UTEE
2500+ posts
09/05/07 12:52 PM
Re: 13 lb brisket [re: Mistadobalina]

I've seen briskets up to 22 lbs.

But I usually try to stick in the 10-11lb range, that's where I've typically found the most tender meat.







"Texas is a state of mind. Texas is an obsession. Above all, Texas is a nation in every sense of the word." -- John Steinbeck

Post Extras: Print Post   Remind Me!   Email Post   Notify Moderator  Nominate for Classics

  Print Thread

Jump to

HornFans Home | Contact Us


If you see any typographical errors (it's so hard to find good help these days), or have suggestions about this site, please send us feedback.

© 2000 - 2014 HornFans.com, LLC, all rights reserved. HornFans.com is an independent site and is not affiliated with The University of Texas Athletic Department or the Longhorn Foundation. Opinions expressed herein do not reflect the opinion of HornFans, the University of Texas, the Longhorn Foundation, Anheuser-Busch, Brown-Distributing, or any other of our sponsors, affiliates, partners or users.

Privacy Policy


Powered by Data Foundry